Chicken Burrito Bowls are everything you love about a burrito, with the ease of throwing everything in the bowl. The rice, beans, cheese, seasoned chicken, salsa, sour cream and cilantro are tossed together to make a quick, easy and customizable dinner.
Chicken Burrito Bowls are my jam for a few reasons. Number One: everything is easier in a bowl. Think about it, accept it, admit it. I’d much rather be eating the burrito innards out of a bowl on a first date than an actual burrito, ya feel me? Number Two: they are picky eater friendly because, hey, you don’t like tomatoes? Don’t put them on. Or you have a child that will only eat rice? (I have no experience with that. None at all. ;)) DONE. Finally a dinner where everyone is pleased! Number Three: You’ll never have to try to fold the tortilla around way too much food again. Isn’t it nearly impossible to gauge how many innards will actually fit in the tortilla while you’re dishing yourself up?
The chicken in this meal is so simple and so so tasty. Prep the rest of the ingredients while the chicken is cooking and you’ve got yourself a seriously fast meal. The seasoning on the chicken consists of three things: Italian dressing mix, ranch dressing mix, and chili powder. Trust me when I say, this will knock your socks off!
Chicken Burrito Bowl
I used my Instant Pot to make the chicken, but you could really cook the chicken whatever way you are most comfortable with. First I made sure that my chicken breast was no thicker than 1 inch. It was, so I put it in a zip top bag and used my rolling-pin (I have this awesomely heavy marble rolling-pin) to make it 1 inch thick. Next, I seasoned the chicken breast with a mixture of Italian dressing mix, ranch dressing mix and chili powder.
I then seared both sides of the chicken breast until they were golden brown. After that I deglazed the Instant Pot by pouring a cup of water into the liner and scraping the bottom to remove all of those (delicious) bits that were stuck on the bottom of the liner. Then I returned the chicken to the pot (with the trivet!) and cooked for 5 minutes, NPR for 5 minutes, and then an additional 5 minute rest time. The chicken sliced like a dream!
Now comes the fun part: toppings. I say, go crazy! We like beans, corn, tomatoes, salsa, onions, sour cream, cilantro, guac, cheese.. really anything! I’d love to hear your topping suggestions in the comments below. 
Chicken Burrito Bowl
Chicken Burrito Bowls are everything you love about a burrito, with the ease of throwing everything in the bowl. The rice, beans, cheese, seasoned chicken, salsa, sour cream and cilantro are tossed together to make a quick, easy and customizable dinner.
Ingredients
Chicken
- 1 1/2 tsp dry Italian dressing mix
- 1 1/2 tsp dry ranch dressing mix
- 1/2 tsp chili powder
- 1 tbsp butter
- 1 chicken breast
- 1 cup water
Burrito Bowl Fixins
- rice
- tomatoes
- corn
- beans
- cheese
- sour cream
Instructions
- Take your 1 inch thick chicken breast (if it is a very large breast, cut it in half) and season one side.
- Turn the Instant Pot onto Saute and melt the butter. Once the butter has melted place the chicken breast SEASONED SIDE DOWN into the liner of the Instant Pot.
- Sear until golden brown and then repeat on the other side. Once both sides have been seared, remove the chicken from the Instant Pot. Pour in the cup of water and scrape all of the stuck on bits off. Take care to make sure that they all are removed so you don’t het the burn message.
- Place the trivet inside the Instant Pot and place the chicken breast on the trivet. Cook on Manual HIGH for 5 minutes. Allow for 5 minute NPR and then let it rest for an additional 5 minutes before slicing. Slice and return to the juice in the Instant Pot until ready to serve.
- Throw together your rice (or quinoa!) and other toppings. Top with sliced chicken, and a drizzle of the sauce the chicken is soaking in.
Love chicken? Try my other chicken recipes!
Best Ever BBQ Chicken Sandwich
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Chicken Burrito Bowl
Ingredients
Chicken
- 1 1/2 tsp dry Italian dressing mix
- 1 1/2 tsp dry ranch dressing mix
- 1/2 tsp chili powder
- 1 tbsp butter
- 1 chicken breast
- 1 cup water
Burrito Bowl Fixins
- rice
- tomatoes
- corn
- beans
- cheese
- sour cream
Instructions
- Take your 1 inch thick chicken breast (if it is a very large breast, cut it in half) and season one side.
- Turn the Instant Pot onto Saute and melt the butter. Once the butter has melted place the chicken breast SEASONED SIDE DOWN into the liner of the Instant Pot.
- Sear until golden brown and then repeat on the other side. Once both sides have been seared, remove the chicken from the Instant Pot. Pour in the cup of water and scrape all of the stuck on bits off. Take care to make sure that they all are removed so you don't het the burn message.
- Place the trivet inside the Instant Pot and place the chicken breast on the trivet. Cook on Manual HIGH for 5 minutes. Allow for 5 minute NPR and then let it rest for an additional 5 minutes before slicing. Slice and return to the juice in the Instant Pot until ready to serve.
- Throw together your rice (or quinoa!) and other toppings. Top with sliced chicken, and a drizzle of the sauce the chicken is soaking in.
Karli Bitner
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